Pomegranate Salad with Pears and Candied Pepitas
This pomegranate salad features mixed greens and butter lettuce tossed with pears, golden raisins, feta, and juicy pomegranate seeds. Finished with a fig vinaigrette and crunchy candied pepitas, it’s sweet, crisp, and truly amazing.
Equipment
Ingredients
- 1 clamshell hydroponic butter lettuce
- 2.5 ounces mixed greens
- 1 firm pear, thinly sliced then cut in halves
- ½ large Honeycrisp apple, thinly sliced then cut in halves
- ¾ cup pomegranate seeds
- ½ cup feta cheese
- ¾ cup candied pepitas (see recipe below)
- ½ cup golden raisins
- Fig Vinaigrette
For the candied pepitas
- ¼ cup pepitas
- ¼ cup chopped pecans
- 1 tablespoon + 1 teaspoon maple syrup
- 2 teaspoons brown sugar
- ½ teaspoon chili powder
Instructions
- Make the pepitas: Preheat oven to 300 degrees Fahrenheit. In a small bowl, combine the pepitas, pecans, maple syrup, brown sugar, and chili powder. Stir to combine.
- Cover a sheet pan with parchment paper then dump the pepita mixture onto it. Spread it so it’s not in a pile, but all the pepitas are touching each other. Bake in the oven for 25 minutes.
- Remove from the oven and let cool completely. Break the pepitas into pieces.
- Tear the butter lettuce into pieces and add to a large salad bowl with the mixed greens.
- Add the sliced pear, sliced apples, pomegranate seeds, feta cheese, candied pepitas, and golden raisins to the salad mixture, reserving some of them for later.
- Toss the salad with salad tongs then top the salad with the reserved toppings. Serve with fig vinaigrette on the side.
Video
Nutrition
Calories: 348kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 17mgSodium: 440mgPotassium: 405mgFiber: 5gSugar: 28gVitamin A: 391IUVitamin C: 11mgCalcium: 130mgIron: 1mg
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